It's so banal to have merely one damn fish, so I like a variety, and thusly, I look for recipes that offer just that.
Tuna, smoked salmon and crab sounds lovely. Toss in a cream sauce and a bell pepper coulis - it becomes succulent.

How to make it

Cut the tuna in four equal portions (5 oz. each). They need to be as round as possible.

Make a hole in the center of each of the portions, and keep cold.

Sautée the fresh crab meat in a little bit of butter with the salt and pepper, lemon juice, paprika and nutmeg. Let cool down.

Stuff the inside of the tuna with the crab, and wrap the outside with a smoked salmon strip.

Put the cream and the yellow bell peppers in a saucepan. Then cook slowly until the peppers are fully cooked and blended adding 2 oz. of butter, salt and pepper. In a hot pan, sear the tuna steak on both sides, and cook to your liking.

Presentation:

Place six cabbage leaves in the center of each plate, then place the tuna on top. Next, add a julienne of smoked salmon on top. Sauce the plate with the yellow pepper coulis. Voilà!!!